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How to Cook Rice


Amount of Water and Timing
Rice 500 g 


American long grain

600 ml

10 min
Basmati 500 ml 10 min
Easy cook long grain American 600 ml 14 min
Thai 500 ml 10 min
Wild 750 ml 35 min

Four ways of cooking rice:

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Rice can be cooked easily by boiling in a pan two-thirds full of lightly salted water which is drained afterwards in a sieve;

Another method is where the water is carefully measured and it all gets absorbed into the rice. This method usually required 1 part rice to 2 parts water - to measure this ratio, tip the weighed rice into a measuring jug and measure double that volume of water, then tip both into a pan. Bring to the boil, stir, then cover and cook on a low heat until the water is absorbed. Don't lift the lid to peek, or stir while cooking. Take the rice off the heat, and if you let it stand covered for 3-5 minutes, it's less likely to be soggy. A quick fluff up with a fork and it's ready to serve;

Microwaving rice - it's no quicker to cook rice this way, but there is less mess. Use the right water amount and timing for your type of rice. There is no need to stir during cooking.

  • Tip half a 500 g (1 lb) packet of rice into a deep (to avoid spills) microwaveable bowl.

  • Stir in the right amount of boil­ing water, 1/2tsp salt and a knob of butter if you like.

    Cover with cling film, leaving a little vent on one side.

    Cook on full power (750W) for 6 minutes.

    Continue to cook on medium (350W) for the time given below. Let the rice stand for 5 minutes, then uncover and fluff up.

TThis special way of cooking rice also used for Rice Diet:

Tip 500 g of rice into a pan wash it under cold water then cover with fresh water and leave to stand from 1 to 8 hours:

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Then wash rice. Add fresh water and bring to the boil. Then take the rice off the heat and wash under cold water, again fill the pan with rice with cold water and bring to the boil. Make it 4 times. After this tip the hot rice into a sieve put it under the cold tap and run the water through it. Drain and put it in a covered container in the fridge:

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Reheating rice - to use, steam, microwave or fry until piping hot but reheat only once.

 Rice must be cooled quickly after cooking. If you have got hot leftover rice tip it into a sieve put  under the cold tap and run the water through it. Drain and put the rice in a covered container in the fridge and it will keep for up to 2 days. then it is perfectly safe to use. If it sits around keeping warm, it can cause mild food poisoning.


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